The story
Bel Etage, the fine-dining restaurant of the Teufelhof at Leonhardsgraben 47-49 in Basel, cooks Swiss and international food with seasonal produce. Gault&Millau awarded it 16 points in 2026, and Michelin lists it as Recommended the same year.
Michael Baader has run the kitchen for many years. The menu mixes long-standing classics with new dishes, and the cooking stays product-led and plain. A farewell dinner under his name is scheduled for 12 December 2026, his last working day.
Gault&Millau praised a duck served two ways: a blush-pink breast, and a dim sum filled with duck, served with tart pomegranate vinaigrette, chickpeas and coriander. The pike-perch was cooked precisely and came with a frothy lemon and Noilly Prat sauce, spring vegetables and zucchini-mint purée. The dessert was a woodruff mousse with chocolate-pistachio ice cream.
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As colorful as a painter's palette, the versatile menu in the elegant second restaurant of the Teufelhof offers high-quality cuisine. The ravioli, crafted with perfect dough, are filled with fresh Swiss cheese; the ragout made from spicy sausages pairs just as well with them as does the fresh spinach. Regional products are typically featured – such as the juicy veal steak from the Basel region served with an aromatic garlic jus, accompanied by lightly pan-seared ricotta gnocchi and Mediterranean ratatouille. A refreshing apple-pear slice with vanilla ice cream and almond sprinkles provides the perfect finishing touch. Friendly, highly competent service.
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